Month October 2005

Rules for service

The first rule for service, formal or semiformal, is convenience, and no longer are there cut-and-dried rules that must be followed. Either the hostess or the guest of honor may be served first, as you like. Service is from the… Continue Reading →

Small dinner parties and luncheons

Every hostess will be called upon to entertain occasionally it luncheon or dinner where more or less formal service will be in order. The numbers that she can handle successfully will depend first of all upon the size of her… Continue Reading →

Jellied Tomato salad

Soften gelatin in 3 cups cold tomato juice. Combine remainder with vegetables and seasonings. Cover and let simmer 10 minutes. Strain and add to soaked gelatin. Stir until dissolved. Add vinegar and pour into individual molds, or fill large flat… Continue Reading →

Chicken mousse

Cook chickens in water to cover, with sliced onions, diced celery, bay leaf and other herbs. Let simmer slowly until very tender. Drain and reserve stock. Bone and cut meat into dice. Add rice, bread crumbs, chicken fat and stock,… Continue Reading →

Spaghetti with meat sauce

Heat salad oil. Add garlic, mushrooms, onions and meat, and brown lightly. Add tomatoes, water and seasoning. Simmer uncovered about 1 hours until sauce thickens slightly. Have the cooked spaghetti ready. Add to sauce and heat thoroughly. Place a portion… Continue Reading →

Old-fashioned cole slaw

Mix dry ingredients thoroughly and combine with slightly beaten eggs. Stir in scalded milk and vinegar. Place in top of large double boiler and stir constantly over boiling water until dressing thickens. Cool and fold in cream. Mix vegetables in… Continue Reading →

Quick and Savory Baked Beans

Mix beans with other ingredients except the bacon. Arrange in bean pots or large casseroles. Bake in slow oven (275 F.) 1 hour. Cut bacon into 1-inch strips. Place on top of the beans and continue baking in moderately hot… Continue Reading →

Sweet-sour Red Cabbage

Combine sugar, salt, water, vinegar and bring to boil. Add butter, cloves, caraway seeds and bay leaf tied together in cloth bag, and Tabasco or cayenne. Add apples and cabbage. Cover and cook about 20 minutes until cabbage is tender…. Continue Reading →

Swiss Steak

Have meat cut into individual servings. Mix flour, salt and pepper. Place on board and roll meat slices well in this. Melt about cup shortening in large skillet and brown meat in installments on both sides. Add more shortening with… Continue Reading →

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